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5 from 1 vote

Crispy Trout with Lemon and Capers - Gluten Free

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner
Cuisine: American, French, Mediterranean
Keyword: Capers, Fish, gluten free, lemon, Parsley, Trout
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 1-2 tablespoon olive oil more if needed
  • 4 trout halves or 2 whole trout fillets
  • 1/3 cup gluten free flour Bob's Red Mill 1:1 Baking Flour
  • 1/2 teaspoon kosher salt to season flour
  • 1/4 teaspoon ground pepper to season flour
  • 1 lemon zested
  • 1/2 lemon juiced
  • 2 tablespoons capers drained
  • 1/4-1/3 cup white wine drinking not cooking wine, refer to NOTES section
  • pat of butter salted or unsalted, optional
  • 1 teaspoon parsley chopped for garnish
  • 1/2 lemon sliced into rounds as garnish

Instructions

  • Place gluten free flour on parchment paper, tin foil or a plate.
  • Season flour with kosher salt and pepper.
  • Dredge skin-side only of each piece of trout.
  • Heat olive oil on medium high in a non-stick large pan and carefully place trout skin-side down into the pan.
  • For best results, don’t crowd the pan.
  • Once trout begins to lose most of its raw color (approx. 5 minutes) turn trout.
  • Cook for another 1-2 minutes. Once cooked through, carefully remove trout from the pan and plate skin side up to keep the skin crispy.
  • If cooking additional pieces of trout, add more olive oil to the pan.
  • Otherwise, add 1/4-1/3 cup of wine to the pan. (It will sizzle.)
  • Once the wine evaporates a little bit (approx. one minute), add the lemon zest, lemon juice, pat of butter and capers. Stir.
  • Cook sauce for an additional 1-2 minutes until sauce has a nice thickness and color.
  • Pour sauce over trout and garnish with lemon slices and chopped parsley.

Notes

Cooking time varies dependent on the size and thickness of the trout fillets.
The trout fillets pictured here are large and meaty, usually the fillets are smaller and thinner.
Use whatever gluten free flour you have in your pantry to coat the skin on the trout.  If you don't have gluten free flour on-hand, use corn or potato starch.  If you're not gluten free, use regular flour.
The pat of butter can be omitted.
For the white wine, use whatever you have open in the refrigerator.  If you don't have any open, use a wine that you like to drink and have a glass with the trout.